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Cooking With Cast Iron Pans |
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I have a cast iron pan that has been around for many years. It is very well seasoned and I don't clean it with soap, just hot water. But after making ground beef with chili seasoning or any other meal with a lot of spices, (stir fry, fish) the aroma stays in the pan.
If I want to make pancakes or grilled cheese or anything that would absorb the prior seasoning, I first take some canola oil, or butter if I am making pancakes or grilled cheese, heat it up in the pan and then use a paper towel to wipe out the hot pan. This absorbs most of the seasoning aroma and only a few times have I had to do this twice. This method keeps the pan well seasoned but removes aromas that would transfer to whatever I am cooking. Just be careful as the pan will be hot!
By Cindy from Spokane, WA
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RE: Cooking With Cast Iron Pans
my mom has had the same cast iron pan all my life. i love borrowing it too. she uses dishsoap to wash it but she dries it on a hot burner. i dont know if maybe that'll help your problem. i've made cake and meat loaf in it often and everything comes out delicious.
RE: Cooking With Cast Iron Pans
Just an interesting item.I have heard that the use of iron karhais (somrthing like a wok) in Indian cooking prevents anaemia as a certain amount of iron is absorbed into the food.
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